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Entertain the Possibilities
Hybrid meal solutions, creative crossmerchandising, and strategic planning around major and mini holidays can lift sales and meet shopper demands.
25
Freedom to Assemble
Charcuterie remains hot as consumer demand grows and retailers and brands offer new solutions. 28
A Fishier Future
As economic uncertainty looms, retailers and suppliers should spotlight the category’s strengths. 32 SPECIAL SECTION Store Brands
Private label growth is a major focus for Costco, Sam’s Club and BJ’s Wholesale, and Giant Eagle nets Fair Trade Certification for seafood.
The
PG
BRAND MANAGEMENT VICE PRESIDENT & GROUP BRAND DIRECTOR Eric Savitch esavitch@ensembleiq.com
EDITORIAL
EDITORIAL DIRECTOR & ASSOCIATE PUBLISHER Gina Acosta gacosta@ensembleiq.com
One of the most frequent questions I get from people all over the grocery industry is, “Gina, what are you hearing from retailers these days?”
After attending NRF’s Big Show, FMI’s Midwinter Executive Conference and The NGA Show in the fi rst two months of the year, I have a detailed answer to that question: I am hearing a lot of anxiety and worry.
Anxiety over the consequences of tari s, persistent infl ation, climate change, security threats and avian
flu-related egg shortages on customer loyalty and the bottom line.
Worry over still-rising incidences of theft, and expense pressures related to the costs of health and property insurance, construction, and energy – not to mention pricey investments in wages, assortment, supply chain and retail tech solutions.
But I am also hearing a lot of hope. Courage. Inspiration in the face of these challenges.
Speaking to The NGA Show audience of retailers in Las Vegas on Feb. 23, IGA CEO John Ross said: “Retailers are facing domestic and international challenges. Domestically, it’s increasing government legislation that seems designed to try to prevent them from doing well in business. Internationally, the incredible pressure coming on from global retailers. Challenges in the marketplace. Yesterday was not as di cult as today, and tomorrow looks like it might be worse. And in that environment, you might think, ‘How do we win?. …
“And the answer to that is what you all know and do every single day. We walk into our stores and take care of customers as if they are our family. And when we’re cutting meat or we’re baking fresh or we’re taking care of produce or buying from local farmers, all the things that we do and all the people that we say yes to that come and ask us for help in our communities. … Whether it’s infl ation, whether it’s COVID, whether it’s tari s, no matter what comes, the resiliency in this industry has probably positioned it to grow even faster over the next decade. What is it about it? It’s our ability to take care of our shoppers and our associates the way we take care of our own family.”
Ross is right on. I am seeing and hearing from retailers across the country a renewed focus on really taking care of employees, on supercharging the customer experience, on carrying the quality products that make shoppers loyal (see our 76th Annual Consumer Expenditures Report in this issue for the data on this trend) and on community service.
As long as grocers remember that customers and employees just want to feel taken care of, just want something to smile about, no amount of disruption can get in the way of their success.
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4
International Firefighters Day. Wherever you are, show some respect to those who battle blazes by offering them a special discount.
5
Great Lakes Awareness Day. Honestly, it’s kind of hard to miss them, but now that you’re paying attention, let’s try to keep them clean.
11 Mothers’ Day. Customers can show Mom how much they care with a card and small gift picked up at your store(s).
18 On National Visit
Your Relatives Day, your customers can pay a call on extended family members with a newly purchased bottle of wine or other offering.
12 For International Day of Plant Health, offer tips to keep customers’ greenery in top form.
19
May Ray Day. Good day, sunshine!
6
International No Diet Day. The late, great Richard Simmons used to call it a “live-it,” and so should we all.
13
National Fruit Cocktail Day. If they have the time, customers can create their own at home with a recipe provided by you.
20
National Stop Nausea Day. Your aisles offer a wealth of cures for those feeling queasy.
American Cheese Month
Asian American & Pacific Islander Heritage Month
Celiac Disease Awareness Month
Jewish American Heritage Month
Global Employee Health and Fitness Month
1
National Rotate Your Beer Day. Keep it fresh, people.
7
National Cosmopolitan Day. Carrie Bradshaw’s favorite cocktail on “Sex and the City” is also a good use of cranberry juice.
14 Brioche Day
8
Reward Yourself Day. Encourage shoppers to splurge on a little item for their own enjoyment.
15
National Senior Fraud Awareness Day. Train your associates to be aware of the signs to protect a vulnerable population.
2
National Hamburger Month
National Mediterranean Diet Month
National Salad Month
National Salsa Month
National Strawberry Month
National Truffle Day. These sweet chocolate treats were created in France, but you can get them anywhere now.
9
National Military Spouse Appreciation Day. Run online profiles of those who keep the home fires burning while their loved ones are busy protecting our freedom.
16
National Pizza Party Day. Surprise your associates by ordering up lunch or dinner with some popular toppings.
21
For National Juice Slush Day, have your in-store juice bar(s) offer this warmweather refresher. 22
In honor of Sherlock Holmes Day, help shoppers solve the mystery of meal planning with some “elementary” recipes.
23
National Road Trip Day. On their way out of town, motorists and passengers should stop by your store(s) to fuel up on snacks and drinks –and gas, if you sell it.
3
Wildfire Preparedness Day. Given recent events in California, it’s a good idea to go over safety plans in areas prone to these occurrences.
10
National Golf Day. Suggest a range of energy-packed snacks for those who like to hit the links.
17
National Mushroom Hunting Day. If folks want to make sure these fungi are safe to eat, though, they can hunt through your in-store selection.
24
National Tiara Day. Associates should remove theirs before starting work. 25
27
Geek Pride Day. Now’s the time to pay homage to all the “nerds” who keep your computer systems up and running.
Memorial Day
National Sunscreen Day. Remind beachgoers to keep plenty of this handy as they catch some rays.
28
World Hunger Day. Enable your customers to donate at checkout to help food-insecure families.
29
World Digestive Health Day. Ask your retail nutritionist to blog about the best foods to keep guts in good working order.
30
National Heat Awareness Day. Post ways that customers and associates can stay cool and healthy as the temperature rises.
31
National Smile Day. This occasion is a good reminder not only to wear one often, but also to direct those who want a better one to the oral care aisle.
Fish and Shell sh
What You Need to Know
Compared with older generations, younger consumers are more deeply engaged across sh and shell sh types. They’re also more likely to cite that they increased their consumption from last year because they learned how to cook meals they liked or found more varieties they like.
“General health” and “quality protein” lead shoppers’ reasons for increasing sh and shell sh consumption, even when looking across generations and nancial status. This positions support for healthful aging and cost-conscious meal building as generationally and nancially inclusive strategies.
Beyond pricing stressors, current events haven’t been kind to the food and drink industries, with particular heat on food safety now intertwining with sustainability. Supply chain and pricing transparency can soften some hesitations.
What Consumers Want and Why
Expenses are top of mind for shoppers, with many worried about future rising seafood costs, and value packs lead interest in brand initiatives – even when accounting for nancial health. General sensitivity when encouraging indulgence can stay in line with consumer trust.
Many consumers wish they were better at cooking seafood at home and show interest in preparation suggestions. However, once that barrier is crossed, those consumers who increased their intake say that it’s because they learned how to cook meals they like.
Information just isn’t useful unless it’s understood. Nearly as many consumers say that they don’t pay attention to seafood claims as those who do, but even then, they show interest in the explanations. Education on all steps of the supply chain can satisfy the needs of those who care about claims – and those who don’t.
Consumers already acknowledge the nutritional benefits of fish and shellfish. Forty-six percent are increasing their fish or shellfish intake over last year for quality protein, and 45% for health reasons. The validated connections between various nutrients and well-being for all ages provide many angles for brands to position products as smart choices that support healthful aging.
The mystery surrounding supply chains has always created some consumer hesitation, but given the current climate, transparency may be even more valuable to brands. Expect consumer skepticism toward evolving regulatory environments, general safety and corporations to be high. Transparency can align with consumer trust.
Fish and shellfish have an air of intimidation, making guidance through at-home prep all the more rewarding. Sixty-nine percent of consumers say that fish and shellfish elevate meals, and 27% would be interested in preparation suggestions. Younger consumers are especially keen on at-home culinary exploration and readily engage in the category, making them a viable focus for brands to nudge.
Celebrate National Nutrition Month
MAKING CONNECTIONS IS IMPORTANT THROUGHOUT MARCH AND ALL YEAR LONG.
As springtime approaches and the month of March is upon us, the Academy of Nutrition & Dietetics celebrates its annual campaign, National Nutrition Month. This campaign began in 1973 and continues each year to highlight the importance of making informed food choices, as well as creating good physical activity habits. This year, the theme is “Food Connects Us,” with a special tribute to the signi cance of building a healthy relationship with food and recognizing how food links each of us to important foundations like culture, family and friends. This month is the perfect opportunity to help your customers see how to connect speci cally to agriculture, others and self in efforts to support shoppers’ nutrition and health.
Connect to Agriculture
This month is the perfect opportunity to help your customers see how to connect specifically to agriculture, others and self in e orts to support shoppers’ nutrition and health.
Many of us want to learn more about the origins of our food and its journey from farm to plate. Consumers often seek out products and various foods that are grown locally or have been transported the least amount of miles to reach store shelves, and therefore home kitchens. When customers feel a stronger link to their community via the products they purchase, it can build a sense of trust and keep them engaged in the shopping experience at your retailer. Encourage your stores to get in touch with nearby farmers for food storytelling and showcase products that have been grown and harvested nearby. This can be taken a step further by disclosing growing methods that local farmers employ to bring the best-quality product to your stores, or by encouraging patrons to contact your suppliers to learn more about how items were produced.
Connect to Others
Getting together with others usually means gathering around food. Food can evoke memories, connect to a culture or continue a special tradition. The smells, tastes and appearances of dishes that have stood the test of time can bring about both a social and emotional attachment to food. Help shoppers build their carts for moments that matter by distributing recipe cards for trusted favorites or offering deeper discounts for holiday food inspiration. This includes healthier fare during National Nutrition Month, such as reduced-sodium plant- or animal-based ham, vegetables such as cabbage and asparagus, or reduced-sodium stews.
Connect to Self
Eating well is not only necessary to sustain life, but it also can be an act of self-care. A routine of intentional food purchases, preparation and planning
can be empowering for our health. Make it that much easier for your shoppers to build their con dence through transparency in packaging or implementing nutrition rating systems (such as Kroger’s OptUP program powered by bitewell’s FoodHealth Score). Engage with evidence-based wellness messaging via marketing materials or in-store radio using your team of health experts such as registered dietitians and pharmacists. Consider ushering your shoppers to other parts of the store that can help them achieve their health goals, such as a sports equipment area, a kitchen gadget aisle or a clothing department that includes workout gear.
The month of March is a terri c time to tap into health-centered efforts at your retailer while honoring National Nutrition Month and the 2025 theme of Food Connects Us. Your grocery retailer can be the ultimate link to building customer trust and loyalty through recognizing food’s connection to agriculture, others and self.
Molly Hembree, MS, RD, LD, is a registered dietitian for Kroger Health.
Value 2.0
AS STICKER SHOCK SUBSIDES, GROCERY SHOPPERS ARE FOCUSING MORE ON QUALITY, ACCORDING TO PG’S 76 TH CONSUMER EXPENDITURES STUDY.
By Jenny McTaggart
The past few years have moved at a dizzying pace for grocery shoppers and the retailers that serve them, as high infl ation and factors like bird flu have a ected prices at the shelf in a dramatic way. And with newly elected President Trump’s focus on tari s, coupled with ongoing supply chain uncertainty, it seems unlikely that prices in the hardest-hit categories will drop any time soon.
With all of this happening, consumers have become more used to sticker shock – although they still don’t like it – so factors like product quality and convenience have become more prominent in their decision-making and how they perceive value. In fact, a larger number of shoppers today say that they prefer quality over price versus a year ago. This is one of the major fi ndings from Progressive Grocer’s 76th Consumer Expenditures Study, which is based on a national survey of 1,000 shoppers conducted in early January.
Other important trends unveiled in this year’s study include:
In-store shopping remains the most popular way to buy groceries, with about a fi fth of orders being made online, on average, in the past month. Among those who shop online, satisfaction has increased compared with a year ago.
Most shoppers actively use their store’s loyalty program, and those who shop at stores without a loyalty program have high interest in enrollment.
One in three consumers bought fewer groceries in 2024 versus 2023, with price being the top reason. They also ate fewer meals.
More than two-thirds of shoppers recently purchased prepared foods. Hot entrées remain the most popular category, and overall consumer satisfaction has increased (78% are very or completely satisfied, compared with 73% last year).
Most consumers today self-identify as “health-conscious” and are highly satisfied with the selection of better-for-you foods and beverages o ered in their stores.
Price, Freshness and Quality Drive Store Selection
We asked shoppers to name the most important factor in store selection, and while 77% chose price – making it their top concern – this was actually 6% fewer than last year. This fi nding may suggest that shoppers are exploring alternative ways to save, such as sales, promotions and bulk purchases (some of the study’s other fi ndings back this up). Rounding out the top five key factors were freshness, quality, product availability and convenient location.
When shoppers were asked to rank these top factors, two-thirds included price in their top three, with a third ranking it as their No. 1 factor. Interestingly, a quarter ranked product quality as the most important, which is a signifi cant increase from the prior year’s survey. In-store cafés/restaurants also saw a dramatic increase in importance, suggesting that while price is still a major concern, people also enjoy being out and eating away from home, even if they may pay a bit more for it.
As for how shoppers defi ne value, they’re making more of a connection between price and quality. While a quarter of those surveyed continue to think primarily of lower prices, some of the verbatim comments shared by shoppers illustrate their evolving views on how they defi ne value. One shopper notes: “To me, ‘value’ at grocery stores means getting high-quality products at reasonable prices. It also involves product freshness, nutritional quality and long-lasting items that reduce waste.” Another shopper puts it this way: “Value to me is good quality at an acceptable price. I feel like my money is going further.”
As shoppers’ views on quality evolve, they certainly aren’t blind to the ongoing issue of price infl ation. Just over half (53%) feel that food inflation worsened in 2024. However, compared with the previous year, more feel that this issue is stabilizing, and a greater number than last year (24%) have a more optimistic outlook on future food infl ation.
Traditional Chains and Supercenters Are Shopped Most Often
Grocery shoppers continue to flock to traditional chains (87%) and mass/supercenter stores (79%) at least once a month. This is similar to last year’s fi ndings. Clubs have gained in popularity versus a year ago, with 53% now shopping these formats once a month or more. About half of shoppers continue to visit drug stores and dollar stores at least monthly. Meanwhile, convenience stores have seen a decline in grocery shops, and even though 47% of respondents still shop online, a slightly higher percentage than last year (36%) admit to never shopping online.
More than three in four shoppers say that they’re loyal to one store for their grocery shopping, while 12% shop at three or more stores. Walmart retained its dominance as the banner shopped most often, followed by Kroger, ALDI, Publix and ShopRite.
Shopping Frequency by Store Type
Looking at loyalty programs specifi cally, almost 60% of shoppers actively use their grocer’s loyalty program. One in five say that their preferred store doesn’t o er a program, but the majority of these shoppers would be open to enrolling if it becomes available.
As for their pet peeves, 14% say that checkout is too slow and could use better-trained cashiers, 9% cite the need for lower prices, and 8% and 6%, respectively, are looking for better product selection and more in-stock items.
Not surprisingly, nearly all shoppers (95%) made purchases in-store in the past month. On average, 79% of shopping trips were made in a store. Online shopping remains a viable, though less used, option, with nearly a quarter choosing in-person delivery and around 20% using curbside pickup or contactless delivery.
Thinking about 2025, most shoppers (75%) expect to continue shopping in-store at the same frequency. Almost half say that they don’t plan to use curbside pickup, in-person delivery, instore pickup or contactless delivery next year, but this fi nding is similar to last year’s survey.
On a more positive note, concerning online ordering, 69% of shoppers who used the service in the past month say that they were completely or very satisfied. Their main issues include
COVER STORY
76th Consumer Expenditures Study
out-of-stock products (40%), fees being too expensive (33%) and displeasure with product substitutions (28%). Several people who were dissatisfied with the experience admit that they still prefer to pick their own produce.
Grocery Purchases Down, With Dairy and Produce Dominating Monthly Shops
One in three shoppers say that they purchased fewer groceries in 2024, with most naming high prices as the reason (lack of spending money came in at No. 2). Compared with last year, more shoppers cite a decrease in the number of meals they’re eating and weight loss medications as reasons for buying less. At the same time, a growing number of shoppers admit that they’re eating more snacks and meal replacement products, taking away from grocery spending.
Like last year, dairy tops the list of edible categories that consumers purchased most often at grocery stores in the past month, including milk, eggs and cheese, although fresh produce
Top Foods and Beverages Purchased at Grocery Store
Shoppers Purchased in Past Month
Dairy (Milk/Eggs/Cheese) Fresh Produce
Bread/Bakery Items
Salty Snacks
Fresh Meat/Seafood
Frozen Foods (Non-Dessert)
Cereal
Canned Vegetables/Fruits
Juice
Shelf-Stable Grains (Pasta/Rice)
Coffee (Brew at Home)
Deli Meat
Water
Cooking Fats (Oil/Butter)
Frozen Desserts
Confectionery
Baking Supplies (Flour/Sugar)
Prepared Foods Pop/Soda
Alcoholic Beverages
is tied for the No. 1 spot. Bread/bakery items, salty snacks and fresh meat/seafood also remain top-shopped categories. Purchases of cereal, soda/pop, pet food, energy drinks and meal kits all declined slightly versus the prior year.
Among di erent age groups, Millennials are more likely to have purchased organic foods and baby food/formula (no surprise, since this is the generation most likely to be currently parenting young children), while Gen Zers are less likely to have purchased fresh produce, fresh meat/seafood, salty snacks, confectionery, co ee, shelf-stable grains and canned vegetables/fruits.
In the nonedible segment, paper products, laundry detergent and personal care products remain the most purchased categories. Interestingly, Millennials overindex in purchasing the following categories: beauty products, pet supplies, personal care products, books/ magazines and o ce supplies. Additionally, Midwestern shoppers are more likely to have purchased prescription medication at supermarkets in the past month.
Compared with last year, 5% more shoppers say that they’ve maintained their purchase habits despite rising prices and infl ation. This is another indication that consumers are begrudgingly getting more used to sticker shock. Still,
The average spend for a grocery trip today is $104, which is $4 less than a year ago. Millennials shell out the most, with an average $126 spent per trip.
seven in 10 have made adjustments, with more than 30% – and more females – either buying fewer impulse items, buying items at a reduced price or on clearance, or buying more storebrand products. Females are also more likely to buy less fresh meat and seafood and fewer fresh produce items to save money.
More than half of shoppers say that they purchase store brands sometimes or often, and most do so to lower their grocery bills. About 60% estimate that their purchase frequency of store brands is the same as a year ago, with Millennials and Gen X slightly trailing Boomers on these purchases. Meanwhile, 17% of shoppers purchase store brands because they feel that these products are actually superior to their name-brand equivalents.
At least half of shoppers say that they’re purchasing more private label dairy, canned vegetables/fruits and paper products. Compared with last year, signifi cantly fewer are turning to private label bread/bakery items and household products, while more are opting for private label baby food and formula.
Trends in Payments and Store Services
When it comes to payment, eight in 10 shoppers are now using plastic, and there’s been a signifi cant shift from debit to credit cards in the past year (44% now use credit cards for payment). This could be due to shoppers looking to manage cash flow or spread out grocery costs by delaying payment via credit cards.
Among newer technologies related to payments, mobile coupon/discount has the highest satisfaction level, and self-checkout has the highest trial (86% of shoppers have used
Top Nonfoods/HBC Purchased at Grocery Store
Paper Products
Laundry Detergent
Personal Care Products
Personal/Household Sanitizing Products
OTC Medication
Prescription Medication
Beauty Products
Pet Supplies (Excluding Food)
Flowers/Plants
Top Private Label Categories
Dairy (Milk/Eggs/Cheese)
Canned Vegetables/Fruits
Paper Products
Bread/Bakery Items
Shelf-Stable Grains (Pasta/Rice)
Salty Snacks
Frozen Foods
Bottled Water
Household Products
Cereal
Sauces/Condiments
Baking Supplies (Flour/Sugar)
Soups/Broths/Stocks
Spreads/Syrups
Sweet Snacks
Coffee/Tea
self-checkout, and 70% were satisfied with the experience). Almost 70% of consumers who have used self-checkout with a mobile app are satisfied, but this service still has one of the lowest trial rates, so grocers may want to explore introducing or promoting this service to attract more users.
Just over half of shoppers regularly use expanded services at grocery stores, which is the same as last year. Pharmacy and gas stations continue to be the most popular, with one in five shoppers using them. While WiFi is used less overall (11% use this service), 23% of Gen Z and 21% of Millennials take advantage of it. Meanwhile,
76th Consumer Expenditures Study
Spotlight on Gen Z
Looking to learn more about up-and-coming grocery shoppers in Gen Z? Here are some ndings from PG’s 76th Consumer Expenditures Study that might help:
The so-called “homebody generation” doesn’t shop in-store as often as Boomers and Gen X, although when Gen Zers are in the store, they’re more likely to browse, and they’re de nitely attracted to lower prices (even more so than product quality).
They also go for name brands and are more interested in trying new brands compared with older generations.
They may be more cautious about using loyalty programs, as only 6% of those whose stores don’t have loyalty programs say that they’d enroll in such a program if it were offered.
They purchase prepared foods signi cantly more on average than Boomers, and comparatively more than other generations. A fth of them say that they’ve purchased prepared platters in the past month.
When buying prepared food in other places, they’re more likely than all other generations to use a digital home delivery service.
They’re even more health-conscious than other generations, with an impressive 58% satis ed with their grocery store’s offerings in this area.
They’re more likely to view sustainable practices such as energy-ef cient equipment/ xtures and ethical sourcing policies as “really important,” and 28% say that they’re willing to pay “a lot or somewhat more” for a sustainable grocery store.
Gen Z, Millennials and Gen X are more likely than Boomers to use such in-store services as ATM/banking, mobile ordering, pickup lockers, in-store dietitian services, cooking/nutrition classes, passport photos and dry cleaning.
Satisfaction with Prepared Foods Increases
Prepared foods remains a hot category in the supermarket, with just over two-thirds of shoppers purchasing these products on an average of 2.3 occasions – and Gen Z, Millennial and Gen X consumers are outspending Boomers. (An impressive 85% of Millennials made these purchases in the past month, followed by 84% of Gen Z.)
Additional good news is that shoppers’ satisfaction with prepared foods at grocery has improved, with 78% now saying they’re completely or very satisfied.
Of those who don’t purchase prepared foods, 47% say that these items are too expensive, 46% prefer not to buy them at a grocery store or opt to cook at home, and 42% say they don’t plan to make such a purchase when they go to the store. (The fact that they aren’t thinking of prepared foods when they go to the supermarket suggests that grocers could better advertise their o erings in direct communications with customers, as well as on social media.)
Prepared hot entrées such as rotisserie chicken, fried chicken and lasagna continue to be the most popular, followed by baked goods prepared in the store and prepared cold sides.
The most important factor when consumers purchase prepared foods is price/value (61% selected this attribute, compared with 65% last year), followed by quality (57%), taste (57%)
Top Prepared Foods Purchased at Grocery Store
% Shoppers Purchased in Past Month
Baked Goods (Bread, Rolls, Pie, Brownies)
Cold Sides (i.e., Pasta Salad, Potato Salad, Bean Salad)
Hot Sides (i.e., Mac and Cheese, Mashed Potatoes, French Fries)
Hot Entrées (i.e., Rotisserie/Fried Chicken, Salmon, Lasagna)
and freshness (50%), while one in five is most influenced by portion size. Gen Z and Millennials are more likely than Gen X and Boomers to select convenience and location as top factors.
Like last year, dinner is the most popular daypart for prepared food purchases at grocery. While 55% overall shop at dinnertime, fewer Millennials shop at this time (46%), with 36% of the younger crowd hitting the store around lunchtime. A whopping 83% of all shoppers consume these meals at home.
More than half of shoppers continue to rank prepared foods at casual dining restaurants as better than grocery. Convenience store food still falls on the lower end of the spectrum, but its quality perception has improved compared with last year.
Meanwhile, 37% of shoppers say that they’ve tried made-to-order prepared food in their supermarket (slightly less than last year), and 22% have ordered meal kits. One in five has eaten food from in-store restaurants, and 30% say that they would try this service if their store o ered it.
Healthy Outlook for 2025
Today’s shoppers continue to evolve in their views of health and wellness, with 72% now identifying as “health-conscious” – slightly more than last year. Nearly all are at least somewhat satisfied with their store’s current selection of healthy foods and beverages.
The health-related aspects that shoppers are most concerned about or interested in are fresh, sugar and sodium, which is similar to last year. Concern about calories or ca eine has slightly decreased.
About 80% of shoppers buy local products at grocery stores at least occasionally (this is slightly higher than last year), with quality and support for local businesses being the primary reasons.
Finally, the in-store health-focused o erings that are most valuable to shoppers include the in-store pharmacy (28%), healthy recipe cards o ered at the shelf (20%) and free in-store health magazines (16%). Almost a quarter of Gen Z shoppers fi nd value in healthy cooking classes, which is signifi cantly higher than other groups.
The survey for Progressive Grocer’s 76th Consumer Expenditures Study was elded from Jan. 2-8, 2025, and includes responses from 1,000 grocery store shoppers ages 18 and up. To qualify, respondents had to identify as U.S. residents who shop at grocery stores at least once a month and serve as the primary or shared decision-maker for grocery shopping in their household.
Holiday Entertaining Entertain the Possibilities
HYBRID MEAL SOLUTIONS, CREATIVE CROSSMERCHANDISING, AND STRATEGIC PLANNING AROUND MAJOR AND MINI HOLIDAYS CAN LIFT SALES AND MEET SHOPPER DEMANDS.
By Lynn Petrak
Although market headwinds are still swirling around overhead, spring is in the air and, with it, the next celebratory season. Grocers and brands are gearing up for Easter and Passover in April and then picking up the pace for Mother’s Day, Memorial Day, Father’s Day and the Fourth of July.
In between those traditional dates, of course, there are other reasons for shoppers to celebrate and for retailers to help them do that. Micro-holidays and special events like International Women’s Day, March Madness basketball, Pi Day, St. Patrick’s Day and Cinco de Mayo can be promoted, too.
“Micro-holidays are big right now,” agrees Sally Lyons Wyatt, global EVP and chief advisor, consumer goods and foodservice insights, at Chicago-based Circana. “Because of these micro-holidays, there is a real opportunity for retailers and brands to partner to bring surprise and delight to consumers.”
Based on the entire holiday schedule, this is a busy time for instore teams and corporate planning staff. While grocers execute their plans for the spring holidays, they’re also starting to prepare for the back half of the calendar year, which includes the major entertaining occasions of Thanksgiving, Christmas, Hanukkah, and New Year’s Eve and Day.
Such plans often pay off, as holidays remain big basket builders for retailers. The Washington, D.C.-based National Retail Federation (NRF) reports that 81% of consumers in the United
States celebrated Easter in 2024 and expected to spend $22.4 billion on the observance this year. The holidays that stretch from October to early January are also reason for careful planning and collaboration: According to Circana, even in an in ationary environment, consumers planned to spend 2% more during the 2024 holiday season.
Spring Ahead
To help customers prepare for the impending holidays, including Easter and other popular gathering times in spring and early summer, grocers offer solutions across the store, ranging from limited-time products with a seasonal motif to full menus available in the prepared food areas and delis.
As shoppers balance their holiday needs with their desire for convenience, the perimeter has become a destination for entertaining. “When it comes to preparing holiday meals, grocery store fresh foods departments — including the meat, seafood, produce, in-store bakery and foodservice departments — play a critical role in attracting consumers and are
Target engages in thoughtful crossmerchandising.
Key Takeaways
In between traditional occasions are micro-holidays and special events for shoppers to celebrate and for retailers to help them do that.
The perimeter in particular has become a destination for shoppers who are planning events.
Grocers of all sizes are offering full meals and hybrid solutions for home entertaining.
Holiday Entertaining
top of mind for shoppers due to the variety of offerings,” notes Rick Stein, VP, fresh foods at Arlington, Va.-based FMI — The Food Industry Association. “Interestingly, 54% of shoppers tell us they are preparing more hybrid meals at home, which include some scratch and some semi- and fully prepared items.”
He notes that consumers are looking for more options as they get ready to party. “We’re seeing more hybrid meals around the holidays, which is an opportunity for food retailers to be solutions centers for shoppers, offering main courses along with prepared side dishes and even breads and desserts that help round out the meal,” says Stein. “The key is leveraging in-store cross-merchandising and digital marketing on grocery store apps and websites to provide shoppers with the holiday meal solution — from meal inspiration to planning and, nally, execution.”
Grocers of all sizes and scales are increasingly offering full meals and hybrid solutions. The Kroger Co. and Whole Foods Market, for instance, typically provide bundles for different party sizes, like celebrations for two, four, eight or more. Options include dinner meals as well as brunch offerings for Easter and Mother’s Day. Meanwhile, in the center store and checkout areas, shoppers can pick up ingredients, supplies and gifts for spring holidays. Although limited-time products are hardly new, seasonal items continue to roll out across categories ahead of every major holiday, and even some minor ones.
“We’re also seeing some grocers rede ne the term ‘holiday,’” observes Andrew Reitman, EVP, national brand confections at Nassau Candy, in Hicksville, N.Y. “It’s really the perception that something is around for a limited time, or something that’s special and exciting. Another way to look at smaller holidays in Q1 is with a ‘what’s new’ section. Here, grocers can use the section to test out newer items in a smaller scale and, if they do well, can then bring them in as a full-time item.”
Planning for All Possibilities
Meanwhile, putting the “plan” in planograms, retailers are already in the thick of preparing for the winter holidays, even if the snow hasn’t totally melted from this winter season. It can be hard to read the proverbial tea leaves this far out, but it’s a good bet that value will still be top of mind among shoppers, as prices for grocery staples like eggs remain high and economic uncertainty continues in the United States and around the world.
Marianne Schmidt, director, deli, at Byron Center, Mich.based SpartanNash, says that the company focuses on providing a spectrum of solutions, at a range of price points. “At SpartanNash-operated stores like Family Fare, D&W Fresh Market, and Martin’s Super Markets, we have a consistent focus on convenience and quality that we know are top priorities for driving traf c and becoming a trusted destination for our shoppers,” notes Schmidt. “We offer a wide range of ready-to-serve appetizers, sides and center-of-the-plate proteins, from expertly prepared holiday hams and turkeys to fully cooked roasts and seafood
“When it comes to preparing holiday meals, grocery store fresh foods departments — including the meat, seafood, produce, in-store bakery and foodservice departments — play a critical role in attracting consumers and are top of mind for shoppers due to the variety of o erings.”
—Rick Stein, FMI — The Food Industry Association.
options. Shoppers can also nd chef-crafted deli platters, heat-and-eat meals, and fresh bakery treats for any celebration. Around the holidays, shoppers can pre-order fully prepared meals, and our ready-toeat holiday sides are available as grab-and-go options so your favorite home recipes can shine. For those who love to cook, we stock high-quality ingredients, seasonal favorites and meal solutions that simplify prep without compromising on avor or cost.”
A similar approach is espoused by one of Albertsons Cos.’ divisions, Jewel-Osco, in the Chicagoland area. “At Jewel-Osco we are dedicated to offering both everyday essentials and specialty occasion items at our stores,” asserts Mary Frances Trucco, director, communications, public affairs and government relations. “The fresh department is lled with beautifully prepared foods, gourmet trays, fresh produce and baked goods, including our new private label brand, Overjoyed. The oral department has multiple seasonal arrangements, a variety of balloons, candles and more.”
Adds Trucco: “We showcase our offerings through our omnichannel marketing to ensure our customers know they can nd whatever they need at all 189 Jewel-Osco locations.”
The Kroger Co. bundles solutions to make entertaining easier.
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Freedom to Assemble
CHARCUTERIE REMAINS HOT AS CONSUMER DEMAND GROWS AND RETAILERS AND BRANDS OFFER NEW SOLUTIONS.
By Lynn Petrak
Are consumers bored of the board? A few years after charcuterie became a popular way of eating and entertaining, the trend shows no sign of letting up. In fact, brands and retailers are providing consumers with even more charcuterie options. Today’s shoppers can buy pre-packaged charcuterie products, order custom boards from their local grocery store and create their own with ingredients combined in various ways.
Charcuterie has staying power for many reasons. The sheer range of possible arrangements is one factor, as people can create and enjoy charcuterie at varying price points and with a host of foods. That’s good news for grocers, which can spotlight products across their stores, in the perimeter, center store and even the front end, where small packs of nuts or candies can be purchased.
Of course, the fun factor remains, too. Charcuterie has become a hallmark of entertaining and a focus of eye-catching photos and videos on social media. Here, too, retailers can get in on the fun and share images and recipes on their respective social media platforms and, if they offer classes, host a how-to course on creating enticing trays and platters.
Marianne Schmidt, director, deli at Byron Center, Mich.-based SpartanNash, observes that demand is holding strong. “At SpartanNash, we are in a unique position as a wholesaler and retailer to glean insights from both our shoppers and our independent grocer customers,” says Schmidt, “and what we know is that charcuterie’s popularity is only getting more creative. Shoppers are straying from the traditional meat-and-cheese approach and incorporating trending accompaniments like the local jerky available in our recently remodeled Family Fare Supermarkets, or globally inspired dips to build crowd-pleasing boards.”
Jake Huber, U.S. sales director for St Pierre Bakery, based in Manchester, England, and now part of the Grupo Bimbo portfolio, agrees. “Charcuterie as a trend has been on the up since pre-pandemic, but its growing popularity skyrocketed during COVID-19 and now, with shoppers navigating increases in the cost of living, it shows no sign of slowing down,” observes Huber. “It’s a great solution for hosts looking to impress guests.”
Charcuterie can be turnkey, thanks to pre-packaged kits and boards.
As for the longer-term future, this way of eating that’s part snack, part meal and sometimes part dessert has potential, given its fans among the Millennial, Gen Z and now Gen Alpha age demographics.
According to research from Chicagobased Mintel, 27% of parents with kids under the age of 18 agree that pre-made charcuterie boards are a good way to try premium meats.
Easy Does It
If pre-made trays are a good way to introduce kids to premium meats, they are also convenient for a wide range of shoppers. Brands in this space continue to innovate and offer more options for charcuterie lovers.
Volpi Foods, based in St. Louis, recently introduced a pre-made charcuterie board, featuring mozzarella cheese, roasted almonds, organic cranberries, crackers, Genoa salami and pepperoni. That product has a suggested retail price of $16.99.
Key Takeaways
Brands and retailers are providing consumers with more charcuterie options than ever.
“There are a few reasons for this,” Huber adds. “Charcuterie boards offer a simple solution for dinner that can be put together with an eye on cost while still delivering a restaurant-quality experience. A sharing board is also not limited to a meal occasion. As the trend has grown, along with meal occasions like brunch, the concept of sharing platters for breakfast, lunch and dinner is one that has been embraced by American shoppers.”
“Charcuterie boards o er a simple solution for dinner that can be put together with an eye on cost while still delivering a restaurant-quality experience.”
—Jake Huber, St Pierre Bakery
A shift in the snacking and ready-to-eat markets has helped charcuterie evolve from an occasional indulgence to an everyday household staple.
Retailers are in a good position to promote their stores as charcuterie destinations.
“Over the past year, we’ve seen growing interest in the charcuterie category, driven by post-pandemic home entertainment, social media in uence, and a desire for convenient, high-quality and visually appealing food experiences,” says Claire Donohue, marketing manager at Volpi. “We’ve also seen a clear shift in the snacking and ready-to-eat markets toward high-protein, clean-ingredient options as consumers become more health-conscious. As a result, charcuterie is evolving from an occasional indulgence to an everyday household staple. To meet these needs, we introduced new Snack Trays for on-the-go consumers and a ready-to-eat Charcuterie Board for effortless at-home entertaining. Expanding upon our selection of premium sliced meats and snacks to better t consumer needs is a continuous goal at Volpi as we aim to reach our consumers where they are in their charcuterie journey – from discovery to adoption.”
Austin, Minn.-based Hormel Foods and its Columbus Craft Meats group got on board the charcuterie trend early and continue to widen their portfolios. During the holidays, for instance, the Hormel Gatherings brand launched a Bold and Spicy Tray at Walmart, with bold avors like jalapeño pepperoni and spicy salami, while Coumbus Craft Meats recently added new varieties to its Charcuterie Trio line.
“Charcuterie trays continue to be an on-trend, growing space that consumers continue to seek,” explains Shane Ward, assistant director of Columbus Craft Meats marketing. “During the holiday season, the Columbus Tasting Board was the second-highest seller among the dry deli category. The trays solve two consumer needs: one, already designed perfect pairing for on-thego charcuterie, and two, a great entry point for those getting into charcuterie.”
Ward agrees that there are offerings for different levels of engagement. “We recognize the increasing popularity of charcuterie boards and the needs for various occasions,” he notes. “For those just starting their charcuterie journey, our Columbus Tasting Board offers an easy and simple solution. Those who choose to make their own boards can impress their guests with the Columbus Charcuterie Trio and Columbus Craft Nuts, crafting their own unique creations. For those in need of a quick and convenient option, our Columbus Snack Trays are perfect for an on-the-go charcuterie snack.”
Grocery Stores as Charcuterie Destinations
Retailers are in a good position to promote their stores as charcuterie destinations, because they carry many ingredients that work well on boards. Some grocers have high-end charcuterie products, others focus on budget-friendly choices, and many carry a mix of products.
At SpartanNash, Schmidt says that the retailer and its partners aim to give people more choices. “As a food solutions company, we make it simple for our shoppers to think outside the box by grouping essential ingredients alongside our curated offering of artisan meats and cheeses, and we recommend new pairings in dedicated charcuterie sections,” she notes. “For the shopper looking for convenience, our stores also offer pre-assembled cheese and charcuterie boards perfect for grab-and-go entertaining, so charcuterie lovers can nd everything they need in one simple stop.”
Meanwhile, ALDI, whose U.S. headquarters is in Batavia, Ill., touts its charcuterie offerings that literally and gurately stack up well against higher-priced competitors. “ALDI is a go-to destination for charcuterie lovers, offering a robust rotating selection of over 50 award-winning specialty and gourmet cheeses year-round,” points out Kim Brazington, ALDI’s director of national buying and a Certi ed Cheese Expert. “Aside from our everyday cheeses, we feature a seasonal assortment of specialty cheeses and introduce new varieties weekly through our ALDI Finds program.”
Continues Brazington: “Most of our cheeses are under $5, making it easy for shoppers to explore new and unique avors they don’t see at other
Shoppers have many charcuterie choices.
grocers, without breaking the bank — like our Artisan Goat’s Milk Cheese with Everything Bagel Seasoning, White Stilton with Mango and Ginger Cheese, and Cajun Spice Cheddar Cheese. We carefully curate our cheeses in collaboration with the best cheesemakers across the U.S. and globally, keeping quality, taste and ingredients top of mind so customers can nd avor pro les they’ll enjoy.”
In addition to traditional meats, cheeses, nuts and chocolates, other items are making their way into creative charcuterie displays. Over the holidays, for instance, hot-chocolate boards attracted attraction, while the upcoming Easter holiday offers a chance to build a dessert board made with springtime candies and cookies.
On the savory side, Confetti Snacks is promoting its products for charcuterie applications. The New York-based brand’s new Black Truf e Mushroom Chips are billed as a product that can elevate a charcuterie board or appetizer spread.
Breads, too, can be built into arrangements. “Grouping products together to offer inspiration – particularly in the in-store bakery and deli, where shoppers go speci cally for quick but creative inspiration – can help retailers maximize sales,” says Huber. “That’s why St Pierre offers a range of innovative merchandising solutions. Our brand allows our quality products to be displayed by fridges, on tabletops or in the middle of the aisle to disrupt the shopper journey and our product range.”
For shoppers who aren’t in the mood to construct their own charcuterie boards and are looking for another option besides branded pre-made trays, many grocers offer boards from the deli or prepared food department. Rochester, N.Y.-based Wegmans Food Markets, for example, sells trays in its cheese shops that include half-trays for about $21 and Mediterranean Meze Trays for about $28.
For its part, West Des Moines, Iowa-based Hy-Vee Inc. offers $30 custom charcuterie boards that serve ve people, made by the retailer’s in-house experts.
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Forecast
A Fishier Future
AS ECONOMIC UNCERTAINTY LOOMS, RETAILERS AND SUPPLIERS SHOULD SPOTLIGHT THE CATEGORY’S STRENGTHS.
By Bridget Goldschmidt
Now that we’ve entered a new year and a new presidential administration has taken power in Washington, D.C., how are consumers adjusting their seafood purchases?
In the University of Michigan’s Consumer Sentiment Index for January 2025, as reported by 210 Analytics and Circana, consumers noted their concerns regarding the labor market and potentially higher prices due to tariffs on imports. The index’s decline in consumer sentiment affected consumers across different political af liations, age groups and income levels.
Aaron Flamini, senior market development manager at the Aquaculture Stewardship Council (ASC), whose U.S. headquarters is in Wilmington, N.C., cites “tinned seafood, which has been increasing over past eight years, exploding during COVID-19.
Indeed, overall fresh seafood prices were up 2.2% in January of this year, driven by a 5.1% increase in shell sh prices, while prices for n sh were up just 0.4% and shelf-stable seafood prices were actually lower than in January 2024. However, although seafood prices are looking better for shoppers, the average price per pound remained signi cantly higher than the average price per pound of the three most popular animal proteins: chicken ($3.19), pork ($3.21) and even beef ($6.73). Meanwhile, in the frozen food section, the average price per pound of shrimp edged up by 0.9%, although frozen salmon prices decreased 2.5% from January 2024.
Still, all three seafood segments – fresh, frozen and shelf-stable – saw increases in year-over-year dollar and pound sales, with growth highest for shelf-stable product. In fact, as of January 2025, pound growth is now in positive territory for both frozen and shelf-stable seafood.
Given this economic backdrop and sales performance, how should retailers and suppliers respond to keep seafood not just a oat, but also mvoing forward despite any adverse currents?
“According to Brick Meets Click/Mercatus, the U.S. online grocery market closed out 2024 on a high note,” writes Anne-Marie Roerink, president of San Antonio-based 210 Analytics, in her January 2025 seafood report. “December was the fth consecutive month of sales exceeding $9.5 billion, driven by strong growth in all ful llment methods and aggressive promotions on memberships and subscriptions. Total e-grocery sales climbed 9% for the year, with the second half of the year driving the momentum. That means seafood needs to be part of an omnichannel strategy that fuels high conversion of shelf-stable, refrigerated and frozen seafood in online baskets.”
Roerink also points out that holidays and special occasions, like the recent Big Game and Valentine’s Day, the current March Madness, and the upcoming Easter, which this year doesn’t occur until April 20, are all prime retail selling opportunities.
Health and Convenience Rule
When asked about seafood trends that are poised to endure, industry stakeholders shared a few key observations.
Adds Flamini: “Now that the market for tinned seafood has arrived, it has brought with it many new, hip American brands as well as established European producers. It’s seen as a quick, easy way to taste something that may be completely new and exotic – and it’s shelf-stable. Retailers like Target have ‘caught’ on, as they now feature compelling sets of tinned sh.”
Flamini’s ASC colleague, Marketing Manager Athena Davis, points to another important motivator for shoppers: “The latest reporting among early food adopters – bolstered by our own observations through ASC’s on-the-ground consumer campaigns and commercial outreach –re ects a strong desire for easy, healthy meals across generational categories. Farmed seafood is no exception, especially as it indexes high in lean protein and has
Key Takeaways
Health and convenience across segments stand out as seafood trends likely to endure.
No matter how on-trend items are, promotion and presentation at retail are still crucial to reeling customers in.
Opportunities exist to introduce shoppers to a broader variety of seafood species.
a lower environmental footprint than most land-based meat categories.”
Grif n Raasch, director of marketing at San Diego-based Chicken of the Sea, concurs that health and convenience are increasingly important to shoppers. “We continue to see consumers seeking ‘better for you’ products, especially in the convenience and snacking space,” af rms Raasch. “Consumers are also looking for variety, so expansion into different avors and packaging formats is paramount to support their busy lifestyles. Chicken of the Sea has a robust offering of delicious, nutrient-dense products to help consumers nd balance in their meals and snacks.”
reeling customers in. Thanks to such sources as the internet, though, many are hooked before they ever arrive in the aisles.
At Pembroke Pines, Fla.-based Doris Italian Market & Bakery, which operates ve South Florida locations, Seafood Department Supervisor/Buyer Jim Bruno believes that the independent grocer’s increasing seafood sales are attributable to education resulting in greater consumer awareness of seafood’s health bene ts, as well as to social media videos showing quick and easy preparation methods. Doris capitalizes on this interest through targeted pricing.
Ellen Lee-Allen, director, product and program management for Brooklyn, N.Y.based fourth-generation business Acme Smoked Fish, also agrees. “With people having busy lifestyles, being able to prepare a nutritious and healthy meal quickly is desired,” says Lee-Allen. “Our smoked sh products are ready to eat, rich in protein, and can make a delicious meal quickly and conveniently in minutes.” Further, Acme oferings like Lox in Box can satisfy the rising consumer demand for healthful snacks in the United States, she notes.
Marketing and Merchandising Success
No matter how on-trend suppliers’ items are, once product gets to stores, promotion and presentation are still crucial to
“We feature four to ve items every week in our sales ad,” explains Bruno. “We work with our vendors to promote a few items each week at a discounted price. This is attractive to our customers to buy one of our sale items, and there is always an increase in volume on the sale items compared to when they are not featured in our weekly ad.”
In line with Roerink’s recommendation, Doris also provides seasonal or holiday packages a few times a year. “For example, for Valentine’s Day we offer a Dinner for Two Package that includes surf and turf (lobster tails and let mignon), cocktail shrimp and our famous cannoli pastry for dessert,” notes Bruno. “This package does very well each year, selling over 500 packages on Valentine’s Day. We also feature a Clam Bake Package during the summer (Memorial Day, 4th of July and Labor Day). This includes all of the ingredients needed for a clam bake, including an instruction/recipe sheet. This is very popular for us, as we have been promoting this for over 10 years. These packages give customers a no-brainer solution to a meal for certain holidays, and it has increased our sales, because customers are impressed with these packages. They come back to our seafood department and purchase other items.”
In addition to spotlighting fresh seafood, Doris makes sure to remind customers about its frozen offering. “We put store signage on certain items in our frozen section to draw attention when there is a promotion or special item we are stocking,” says Bruno. “Again, our weekly sale ads come into play with this as well. We do include frozen items from time to time on our featured discounted items, and this is promoted on our website, social media and in store with signage. One frozen item we have had great success with is snow and king crab legs. This is an item we sell in our frozen seafood section, and when our vendors offer us a discounted price, we take advantage by passing this discount to our customers and drawing more attention to that item and other items in the frozen section. There is a noticeable difference in sales volume when frozen items are promoted in our weekly ads.”
Perhaps most important, however, is making sure that product looks appetizing.
“Our No. 1 focus is presentation of our seafood department,” emphasizes Bruno. “This starts with the freshness of product.
Doris Italian Market & Bakery offers holiday seafood packages and attractive presentation of product (below left).
Chicken of the Sea has added to its tuna packet lineup.
Seafood Forecast
Our seafood is delivered fresh every day. Each morning, our seafood clerk sets up their showcase, putting only the fresh sh we receive that day. Our seafood case is organized in a way that is attractive to our customers, with proper signage labeling each item. We also include some prepared seafood dishes in our showcase, which increases our sales, as some customers want ready-prepared items they can just heat and eat. Our seafood clerks are knowledgeable about the items they are selling and can cross-merchandise or upsell our customers when they come to the seafood department. Having an employee that knows sh is a major advantage when merchandising to customers.”
On the supplier side, following a major 2023 rebrand including refreshed graphics, which led to improved shelf presence and merchandising, Chicken of the Sea continues to introduce initiatives to support such new products as tuna packets it created with spice purveyor McCormick.
Beyond Salmon and Shrimp
It’s safe to say that certain seafood species are especially popular with Americans, but are there opportunities to introduce them to other items that may not only widen their seafood experience and add more variety to their diet, but also generate more sales? Experts believe so.
“Our seafood clerks are knowledgeable about the items they are selling and can cross-merchandise or upsell our customers when they come to the seafood department. Having an employee that knows fish is a major advantage when merchandising to customers.”
—Jim Bruno, Doris Italian Market & Bakery
“We’ve rolled out multiple retail-speci c marketing programs since the launch of our tuna packets, including sampling programs, new item displays, targeted digital placements and more, to drive trial and awareness,” notes Raasch. “We built a comprehensive marketing strategy to support our full product portfolio that continues to evolve as we launch new avor offerings to our packet lineup and carry momentum for the brand.”
Acme is also sampling product in stores. “We recently launched a demo program for the rollout of our Sesame Crusted Ahi Tuna at Whole Foods Market, and we’ve been seeing a very positive response,” says Lee-Allen. “Consumers love the tuna! Its delicious taste – lightly smoked – and versatility are attractive. Consumers are enjoying the tuna on avocado toast, in rice bowls and in salads.”
Merchandising can be particularly crucial when conveying what differentiates certain items.
“ASC is all about transparency, as products that carry our ‘sea green’ label can be tracked back through the supply chain via our unique chain-of-custody code on the packaging,” explains Flamini. “Since our label is relatively new to the American market, shoppers are more likely to make the connection between ASC’s label and the traceability it provides when the country of origin, or even the speci c farm, is listed on or next to the seafood. This kind of retailer cooperation is key to effectively communicating our label’s meaning to the shopper, ensuring they can make informed, responsible seafood choices.”
Tinned seafood has risen in popularity.
He continues: “Retailers can communicate the origin of seafood or its ASC certi cation via a simple sign or channel strip, accompanied by having the ASC label on-pack. This is an easy way to showcase transparency to shoppers and highlight responsible sourcing. Frozen or shelf-stable branded seafood often prominently features the country of origin in the product name – Norwegian Cold Smoked Salmon – which is another simple way to share more source information with shoppers.”
According to ASC’s Flamini, “[O]ysters … look to continue an upward trajectory.” The market for this bivalve “is projected to increase 25% in the next decade,” he observes. “While this trend is driven by restaurants, we’ve already begun to see oysters at more upscale specialty retailers and at Whole Foods. It is important to note that in the U.S., nearly all oyster production is done through aquaculture, and nearly all of it is from North American farms.”
“As a way to differentiate and diversify, many innovative specialty retailers and brands are already branching out from the seafood classics, introducing their customers to a wider array of species such as branzino/European seabass, kanpachi, trout and mussels,” says Davis. “Major retailers should take note. As in ation continues to shape consumer shopping behaviors, retailers can respond by showcasing affordable seafood options, many of which come in the form of lesser-known, budget-friendly options.”
She adds: “ASC has had great success highlighting responsibly certi ed seafood species beyond shrimp and salmon through our retail campaign partnerships. For example, we worked with New Seasons Market to showcase USA-raised trout through a series of promotions offering whole-trout giveaways, DIY butchery videos, and sustainability education that emphasized sh health and water quality. Telling farmers’ stories has proven an especially effective way to connect with shoppers.”
“We … believe having a knowledgeable employee behind the seafood counter servicing shoppers also helps to introduce new and different seafood options,” advises Bruno, no stranger to in-store engagement. “When you have someone behind the counter that can explain what different seafood items taste like and how to season and cook them, it is encouraging to shoppers to try new items.”
SPECIAL SECTION: STOREBRANDS
AN EXPANDING CLUB
PRIVATE LABEL GROWTH IS A MAJOR FOCUS FOR COSTCO, SAM’S CLUB AND BJ’S WHOLESALE.
By Greg Sleter
The three largest warehouse clubs in the United States each o er shoppers unique features and their own brand of bulk discounting that have gained in popularity as more consumers in recent years have sought out money-saving options.
More recently, the trio’s biggest commonality is the e ort by each to expand its assortments of store-brand products. Shoppers who visit Costco, Sam’s Club or BJ’s Wholesale today have a broader assortment of private-brand products from which to choose. In fact, the amount of each retailer’s private label products fi lling the shopping carts of members has been quite noticeable, both in person and in the sales data.
“We are looking at data a lot with the club channel, which is outpacing overall private-brand growth by almost two times,” a rms Jim Gri n, president of Stamford, Conn.based Daymon North America. “The three clubs collectively have about 20% of the market in private brands and have seen growth of about 50% in 2024.”
During Costco’s investor conference call this past December to discuss fi scal year fi rst-quarter results, Ron Vachris, president and CEO of the Issaquah, Wash.-based retailer, reported that its Kirkland Signature own brand has a penetration rate of 33%. He noted that products sold under the brand were growing “a little faster” than the rest of its business, with most Kirkland Signature products sold in the food and sundries categories.
Private label growth is also in the cards at BJ’s Wholesale as executives at the Marlborough, Mass.-based retailer reported in 2024 that it was on track to reach the 30% penetration rate goal set for its assortment of private brands. While value certainly plays a vital role in this continued growth, product quality is also of major importance. In fact, 95% of BJ’s own-brand products earn ratings of four out of five stars.
We are looking at data a lot with the club channel, which is outpacing overall private-brand growth by almost two times. The three clubs collectively have about 20% of the market in private brands and have seen growth of about 50% in 2024.
—Jim Gri n, Daymon North America
BJ’s Wholesale Club’s private label assortment includes a broad selection of household items.
Over at Sam’s Club, the expansion of its Member’s Mark private brand has been a focus, and the voice of its members in product development has played a signifi cant role. The retailer’s Member’s Mark Community, an opt-in network, allows participants to vote on exclusive fl avors and test and trial new items. O cials at the Bentonville, Ark.-based division of Walmart say that the continuous flow of feedback is the cornerstone for guiding the large-scale development of products to ensure that new items align with members’ needs and preferences.
“We don’t send [Member’s Mark-branded] products to our clubs without member approval,” said Myron Frazier, Sam’s Club’s then-VP of Member’s Mark, when the retailer was named Store Brands’ Retailer of the Year in 2023.
Top Quality
Where price was once the main driver of private label product sales at the clubs, that has evolved into a broader conversation about value, which has increasingly brought product quality into the equation.
At Costco, the Kirkland Signature brand has expanded its presence across the store. The brand today continues to have a major presence in food and various home goods but has also moved more into apparel as the retailer looks to build o the brand’s strong reputation.
While seemingly a good idea on the surface, the challenge that Costco and other retailers face as they extend their own brands into new categories is maintaining the product quality that shoppers have come to expect.
“When I see the Kirkland brand in a place I didn’t expect, the positive experience I’ve had with the brand in paper goods
and food is going to create a halo of Kirkland quality onto the new product,” says Gary Stibel, founder and CEO of Westport, Conn.-based New England Consulting Group. “I’m going to assume that it will be worth me paying for that new Kirkland product, even if it’s more expensive.”
2024, the gallon double-zip freezer bags (152 count) go for $9.49, Berkley Jensen freezer quarter doublezip bags (216 count) go for $9.49, Berkley Jensen sandwich bags (580 count) go for $9.49, and a Berkley Jensen food storage variety pack (340 count) goes for $11.99. All prices listed were at the time of launch.
By comparison, Ziploc gallon freezer bags (152 count) seen on bjs.com were priced at $19.99, and Ziploc quart freezer bags (216 count) were priced at $19.49.
Bob Eddy, president and CEO of BJ’s Wholesale, previously called the new food storage bags a strong illustration of the retailer’s capabilities and approach to its own brands.
“Our research suggested that our members were seeking greater value than the national brands offer,” he said at the time. “Our members’ response has exceeded our expectations, improving the category sales trend, with more than half of the sales coming from new members to the category.”
When I see the Kirkland brand in a place I didn’t expect, the positive experience I’ve had with the brand in paper goods and food is going to create a halo of Kirkland quality onto the new product.
—Gary Stibel, New England Consulting Group
With product quality top of mind for Costco with Kirkland Signature, having an item priced below that of a comparable national brand isn’t always a priority for the retailer. An example of this is a recent study from Consumer Reports that rated a variety of store-brand and national-brand products across 10 categories.
In the orange juice category, Kirkland Signature organic orange juice was one of two products ranked as “Best Tasting,” joining Simply Orange’s pulp-free juice. Perhaps most interesting is that Costco’s own-brand orange juice costs 93 cents per cup, 24 cents more than Simply Orange and the most expensive orange juice tested. Tropicana came in at 73 cents per cup and was one of three orange juices ranked as “Skip It.”
“Costco is not focused on how cheap they can sell a product,” Gri n says. “Quality is vital, and they, along with all the clubs, have member data that shows what items are repeat purchases and which are not. This allows them to investigate why an item isn’t selling.”
The Perception of Value
While Costco isn’t shy about pricing select own-brand items near or above similar national-brand products, retailers in the channel are keenly aware of the need to o er products perceived as o ering good value.
An example of this is seen in BJ’s assortment of food storage bags sold under its Berkley Jensen brand. Introduced in
Moving forward in 2025, each of the clubs is expected to grow in terms of top-line sales and store count.
Expansion of their respective private label assortments will also remain a key driver, as each is focused on providing shoppers with highvalue products that also provide strong margins. This growth includes strong membership retention, and new members join without the support of a signifi cant marketing e ort from any of the three.
“The bathtub has a very small exit, and they’re not losing customers, and gaining shoppers at a high rate,” Stibel notes. “The water level continues to go up.”
BJ’s Wholesale Club continues to expand its assortment of food sold under its private brands.
Sam’s Club’s Member’s Mark private label assortment continues to grow with additions across the store.
Group’s
INSIDE GIANT EAGLE’S SUSTAINABLE SEAFOOD PUSH
CARA MERCIL, THE GROCER’S DIRECTOR OF SUSTAINABILITY AND CORPORATE RESPONSIBILITY, TALKS ABOUT THE IMPORTANCE OF THE MILESTONE FAIR TRADE CERTIFICATION FOR ITS ENTIRE SEAFOOD ASSORTMENT.
By Greg Sleter
Giant Eagle’s corporate sustainability e orts recently reached a new milestone when its private label Nature’s Basket shrimp product line achieved Fair Trade Certifi cation from Oakland, Calif.-based Fair Trade USA. The noteworthy accomplishment also meant that the Pittsburgh-based grocer was the fi rst U.S. retailer to obtain Fair Trade Certifi cation for an entire own-brand seafood line.
The rigorous certifi cation process, which took Giant Eagle two years to complete, requires products to meet a high standard for social and environmental issues. This commitment also serves to improve the lives of fi shers and their communities, protects the environment and empowers shoppers to purchase with purpose.
To gain greater insight into the certifi cation process and what it means for the company’s overall sustainability e orts, Store Brands spoke with Cara Mercil, director of sustainability and corporate responsibility for Giant Eagle.
Store Brands: What were the motivating factors behind Giant Eagle’s pursuit of Fair Trade Certification for its Nature’s Basket shrimp line?
Cara Mercil: The Nature’s Basket brand brings to market sustainable products in an a ordable, trustworthy and thoughtfully sourced way. We’re always thinking about Nature’s Basket as the place where we want to invest in better, more elevated sustainable practices while also thinking about how we can help strengthen our communities and protect our planet. When looking at the seafood industry, and more specifi cally shrimp, historically there have been some signifi cant
labor challenges. We wanted to think about how we could go further in the area of labor issues while still understanding that we’re a regional grocer and our resources are fi nite. We needed to figure out how we could tap into best practices and be able to elevate the product and deliver for our communities.
SB: How challenging was the process to achieve certification?
CM: For the past two years, we’ve been working collaboratively between Fair Trade and our Nature’s Basket shrimp vendors. This isn’t an easy process, because we wanted to apply Fair Trade standards to all items in our shrimp assortment. This means multiple farms and multiple processors in a lot of di erent locations. That’s why it took us so long, and we knew that it was going to be tough. We were able to get certifi cation in one area but not in others, so it just took some time, but we knew it was the right thing to do. In the end, it becomes much easier for our guests to understand and support a deeper connection for themselves when they’re going out to purchase [the product], as well as seeing that we’re making a deeper commitment to sustainable sourcing practices.
SB: For all parties involved, what are the benefits of having Fair Trade Certification?
CM: Fair Trade is a way of buying and selling products that make certain that the people who are producing the goods receive a fair price and fair treatment, and that they’re produced in an environmentally sustainable way. Fair Trade is the most comprehensive global third-party certifi cation that focuses on a rigorous set of social, environmental and economic standards across the farm,
This certification aligns with the standard and vision that we have for Nature’s Basket in particular. It’s less about a particular goal and more about ensuring that the product reflects the values of the brand.
—Cara Mercil, Giant Eagle
processing, manufacturing and shipping. We know that we’re able to tap into that whole network of best-in-class people who have set up a standard for issues that are on the ground. We pay a premium for every pound of shrimp that is sold, and then that premium goes to the communities for a program or project that is selected by them.
SB: How open are product providers to these types of certifications, and are they willing to make the necessary changes?
CM: I think it’s about picking the right partner, and we know we had a really good partner in our shrimp provider. When we went to them a couple of years ago and gave them this vision, they understood it and they were willing to jump in with us and start the process. They also knew that it was something historic and had not been done before. There were no rules of the road to drive by. It was something that was going to be organic, and they were willing and open and wanting to do it.
SB: How does this certification align with Giant Eagle’s broader sustainability and responsible-sourcing goals?
CM: This certifi cation aligns with the standard and vision that we have for Nature’s Basket in particular. It’s less about a particular goal and more about ensuring that the product refl ects the values of the brand. It also allows us to ensure that we’re doing what’s right with a trusted external partner that understands the nuances of the culture and the geopolitical climate.
SB: With these types of certifications, is there any response or feedback from shoppers?
CM: It’s still very early, since we received our certifi cation only recently, but I would say that our Nature’s Basket shrimp has long been popular with our guests. We continue to see nice growth within the category.
SB: What’s being done from a marketing perspective to educate shoppers about the certification and why it’s important?
CM: We started in mid-January with an in-store campaign to begin to tell our story around this historic milestone. We’re also using social media and looking to engage our guests within our circular. But this will be an ongoing opportunity for us to engage with our guests and share how we are impacting the people on the ground.
SB: Are you seeing more shoppers who are knowledgeable about the certifications we’re seeing on products today?
CM: Our guests have had a long interest in sustainably sourced seafood. This is one of the areas that launched the concept of sustainable sourcing. We have known how important it is to protect the ecology that supports the fi shing
industry. But it’s only been within the last few years that the issues around labor have become more important not just to Giant Eagle, but to our guests as well. We need to ensure that we’re going to have a resilient supply chain that allows us to continue selling seafood.
SB: As the first U.S. retailer to certify its entire private label seafood assortment, how do you see Giant Eagle influencing the broader industry?
CM: I think most retailers are working to crack the code around labor issues related to seafood products. This was a tactic to move us forward in a way that feels authentic to Giant Eagle. We hope that other retailers feel inspired by the investment we have made, and I hope they see it as an opportunity they should explore.
SB: When looking at the broader sustainability efforts at Giant Eagle, is there anything we should be watching as we move forward?
CM: There are so many exciting things. Sustainability is forever changing, and we have some challenging sustainability goals around things like carbon and waste reduction, and we’re chipping away at those to achieve our goals. When I think about our current goals around our products, one of the initiatives that I’m most proud of is our work to reduce pesticides in produce production. We were one of the very fi rst retailers to come out with a pollinator policy that includes requirements for our mid- and large-scale size produce vendors. We require that they have meaningful integrated pest management (IPM) plans in place that are either certifi ed by a third party or have a plan that’s approved by the IPM Institute [a Madison, Wis.-based organization focused on improving sustainability in agriculture and communities]. Signifi cantly reducing the use of pesticides has the benefit of decreasing input costs and, more importantly, providing healthier products for our guests and the environment. It’s a win-win-win for everybody involved.
Giant Eagle’s private label shrimp has achieved Fair Trade Certification from Fair Trade USA.
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Health Is Now in Session
THE BACK-TO-SCHOOL SEASON PRESENTS AN OPPORTUNITY TO SHIFT KIDS AND THEIR FAMILIES TO MORE NUTRITIOUS EATING HABITS.
By Mike Duff
There’s a lot more to back to school than lunchboxes when it comes to opportunities to reach consumers who are rethinking not only what their kids are eating, but also what the entire family is eating.
For Bargain Grocery, in Utica, N.Y., back to school is a big occasion in more ways than one, because charitable outreach associated with the store includes providing teacher and student supplies. In its consideration of the timeframe, Bargain Grocery focuses on providing for families however they’re situated.
Joe Servello, Bargain Grocery’s chief of operations, points out that mainstays such as cold cuts and apples are important for back-to-school shoppers, but other items nd their way into lunchboxes as well, including yogurt products and fruit rollups. However, it’s important to consider what happens after school as well. Food products that kids who are old enough can prepare themselves should be part of promotions for the occasion.
“When the mother isn’t home for kids when they get home from school, people are looking for items kids can safely prepare,” notes Servello.
As such, Bargain Grocery is thinking about and beyond the lunchbox. The opportunity to get the whole family to reconsider eating comes up rarely in the course of a year, as most other occasions emphasize extraordinary feasting and indulgence. However, the back-to-school season is a chance for grocers to promote their role as a signal resource for healthy eating.
Consider the Carrot
Vendors see the opportunity as well. For example, Karen White, VP of marketing at Bakers eld, Calif.-based Bolthouse Fresh Foods, believes that back to school is an exciting time for families.
“It’s about getting back into a routine after summer, adjusting to busy schedules and ensuring meal prep is fun, easy and nutritious,” explains White. “At Bolthouse Fresh Foods, we focus on providing fresh, convenient options that t seamlessly into this transition. From a product standpoint, baby carrots are the ultimate lunchbox staple. They’re crunchy, naturally sweet and perfectly bite-sized for kids. We make them even more exciting by helping parents get creative.”
To make carrots more intriguing to kids, Bolthouse promotes pairing baby carrots with hummus, nut butter or ranch dip for added avor and protein. as well as mixing them into bento-style lunchboxes alongside cheese, crackers and fruit for a balanced meal. White adds that a big attraction of carrots is their crunch, which can be a satisfying part of a kid’s lunch and a nutritionally superior alternative to chips.
Bolthouse is taking back to school and kids’ eating a step further by adding variety to its offering. “We’ve expanded our product lineup to maximize the fun in lunchboxes,” says White. “Bolthouse Fresh Carrot Shakers offer pre-cut baby carrots with a built-in seasoning packet, allowing kids to shake on bold avors like Chili Lime, Ranch and Dill. This makes eating carrots fun, interactive and avorful while giving parents a quick, no-prep snack solution.”
Key Takeaways
Back to school can be a time for the whole family to reset eating routines to focus on more nutritious choices.
Better-for-you snacks for lunchboxes and onthe-go eating are top of mind for parents during back-to-school season.
Retailers can serve as destinations for shoppers to learn more about eating better during the back-to-school occasion and beyond.
Bargain Grocery realizes that back to school is an opportunity for the whole family to eat healthfully, starting with produce.
Where Nutritious Meets Delicious in Every Bite
KIDFRESH, THE BRAND OF KIDS’ FAVORITE FOODS WITH HIDDEN VEGGIES IN EVERY BITE, has been heating up the frozen aisle. With continuous revenue growth, Kidfresh is delighting families nationwide with its better-for-you products like Chicken Meatballs, Wagon Wheels Mac & Cheese, and new Easy Combo Meals that kids love to eat and parents love to serve.
Here, Kidfresh CEO Michael Allen shares the inspiration behind the brand, its notable growth, and the exciting innovations bringing shoppers into stores.
Progressive Grocer: What’s the origin of Kidfresh?
Michael Allen: Kidfresh was created by parents, for parents, with the help of pediatric nutritionists and top chefs. We offer a solution to today’s busy parents that want convenient and better-for-you kids’ meals. Our meals are made without artificial colors, flavors, or preservatives, and are frozen immediately after being cooked to preserve the nutrients and flavors.
Today, Kidfresh is available in retailers nationwide, including Target, Whole Foods and regional leaders like Publix, Wegmans, ShopRite, Meijer, Jewel, H-E-B, Gelson’s and many others. We’ve also expanded internationally, with a recent launch into Canada.
PG: What benefits can grocers achieve by carrying Kidfresh?
MA: Kidfresh delivers unmatched loyalty and basket growth. Current research shows Kidfresh attracts more repeat buyers than nearly any other brand in its category, indicating high customer satisfaction.
For example, one of our retail partners boasts over a 40% repeat rate—the highest in the category—and over 65% of category dollars at that retailer are spent on Kidfresh products.
Our brand appeals to younger, high-income families, who shop across the store for their family’s needs. According to a recent consumer panel, the average basket size is 116% greater when Kidfresh is included.
PG: Can you talk about new items and innovations you are bringing to the category?
MA: Last year we launched Easy Combo Meals, our onestep mealtime solution for busy parents with hungry kids that combines kids’ favorite foods, including a protein and a side. Parents have a complete and healthy meal — that kids love – on the table in minutes.
The new White Meat Chicken Nuggets & Buttered Pasta incorporates cauliflower, sweet potato and carrots and has already become a household favorite. We also introduced Chicken Meatballs & Pasta Marinara which includes carrots, celery and beets.
The Easy Combo Meals contain over 13g of protein per serving, are antibiotic-free, and, like all our meals, have no preservatives or artificial ingredients.
We immediately saw strong sales for Easy Combo Meals, driving significant incremental revenue for retailers and complementing the balance of the Kidfresh portfolio. Kidfresh will continue to provide more innovative solutions for families that will build upon the brand’s momentum.
Back-to-School Season
White notes that the approach to back-to-school promotions varies but can include shopper marketing programs designed to engage consumers in stores, especially for baby carrots, which remain a top school snack. Bolthouse also engages in retail partnerships that help create back-to-school destination sets to make it easier for parents to shop for nutritious readyto-eat choices.
At the same time, Bolthouse addresses other family eating priorities at a time when those shopping for the household are looking to make meals nutritious and fun while dealing with busy, sometimes con icting schedules.
“Bolthouse Fresh Side Dish Sizzlers provide a simple yet delicious side that complements everything from vegetarian and vegan dishes to family dinners,” says White, adding: “We’re also expanding our organic portfolio to provide even more choices for those prioritizing organic and sustainably grown foods. And because we know wellness extends beyond what’s on your plate, our compostable packaging options make it easier to make sustainable choices without sacri cing convenience.”
Better Snacking
According to Mintel’s “Trending Flavors and Ingredients in Salty Snacks, U.S. 2024” report, the popularity of snack-type foods is heavily dependent on avor, but that’s not all, especially when it comes to younger consumers, who are seeking satiety as well as healthy ingredients and functional bene ts such as more energy.
“Better-for-you snacks are top of mind for parents during back-to-school season, so it’s an important time for our brands,” af rms Diana Salsa, VP, marketing, at Los Angeles-based Wonderful Pistachios. “Parents are looking for convenient, healthy snacks to pack into their kids’ school lunches to kick the school year off right.”
According to Salsa, Wonderful Pistachios No Shells are a product that’s convenient for kids on the go and a healthier alternative to some more traditional lunchbox additions or meal substitutes.
“Wonderful Pistachios have protein and ber, and a best-selling item this time of year is our No Shells Variety Packs of 0.75-ounce bags that are perfect for throwing into lunchboxes, backpacks or having as an after-school snack,” she says.
The trends toward small meals and meal components in daypart eating are well recognized when it comes to packaged items, but the same holds true for some ready-to-eat fruit. Smaller apples have risen in popularity, but the trend is most evident in citrus, with the rise of clementines and mandarins.
Los Angeles-based Wonderful Citrus has been a bene ciary of these trends. President Zak Laf te points out, however, that as consumers do more online shopping, determining the right size, avor and freshness level is critical. These can afford branded products an advantage among consumers shopping for critical needs online.
“There is an increasing trend of consumers buying groceries online, especially during back-to-school season,” says Laf te. “Wonderful Halos is the top-selling mandarin brand on Amazon Fresh because consumers know and trust the Halos brand for its consistent quality and sweetness. Since consumers are not able to interact with produce items when online shopping and instead must rely on product images and their perceptions of the brand, it is important to have branded images on grocery e-commerce sites. Branded produce outsells private label online by double digits. It’s truly an opportunity for brands to shine.”
Bring the Family
In appreciation of the opportunity that back to school offers, the Washington, D.C.-based Foundation for Fresh Produce worked with Natural Grocers by Vitamin Cottage last August in a campaign, Nutrition 4 the Win, at participating stores. Kids and parents were invited to join in and explore how fruits and vegetables can fuel growing bodies and minds.
Consumers trust Wonderful Halos mandarin oranges for their consistent quality and sweetness.
Natural Grocers offered a nutrition class for families.
Nuts such as pistachios make for healthy kids’ snacks.
Under the campaign, Lakewood, Colo.-based Natural Grocers offered a free class geared toward kids and their parents or other caregivers in time for the back-to-school season on how they could live better by eating better, with the campaign focused on how consuming more fruits and vegetables daily can improve health.
Natural Grocers recognizes the value of engaging the whole family in a conversation about eating and health goals, given that kids tend to assume more autonomy in eating today. According to company spokeswoman Katie Macarelli, the retailer approaches the back-to-school occasion in accordance with its longstanding mission of providing healthy food that evolves with the times.
“Whether it’s stocking up on grab-andgo snacks packed with protein, gutfriendly options for digestive health, or school lunch staples free from common allergens, we ensure families have choices they can trust.”
—Katie Macarelli, Natural Grocers by Vitamin Cottage
Macarelli adds that the back-to-school season is a key moment when parents are actively thinking about family nutrition.
“We understand that today’s families are navigating a variety of dietary needs, from managing food allergies to embracing plantbased or high-protein diets,” notes Macarelli.
Given the trend toward wellness, she says, “We focus on nutrient density and transparency. Whether it’s stocking up on grab-andgo snacks packed with protein, gut-friendly options for digestive health, or school lunch staples free from common allergens, we ensure families have choices they can trust. We also support parents and caregivers with educational resources, including our {N}power program discounts, free nutrition classes and community initiatives like our Nutrition 4 the Win kids’ program.”
“We engage parents through multiple touchpoints, including in-store promotions, educational resources and community initiatives,” she says. “Our {N}power loyalty program offers discounts on popular lunchbox staples, high-protein snacks and immune-supporting essentials, making it easier for families to stock up on high-quality, affordable options. We also provide free science-based nutrition education, including recipe ideas, meal-planning tips, and in-store classes that help parents navigate common dietary concerns like food allergies, gut health and balanced meals.”
Food Safety and Refrigeration: What Role Does Cleaning Play?
PG SPEAKS WITH AN EXPERT WHO SHARES WHAT FOOD RETAILERS SHOULD CONSIDER.
By Emily Crowe
Refrigerated cases are notoriously expensive pieces of equipment that are notoriously dif cult to clean. While it might seem easiest to clean them out of convenience, Allen Randolph, SVP of customer solutions at Hamilton, Ohiobased Kaivac, sat down with Progressive Grocer to discuss why a much broader cleaning plan is necessary to ensure both the safety of the foods in them and a longer asset life.
Progressive Grocer: What are the basics for grocers to consider when it comes to food safety and refrigerated case cleaning?
Allen Randolph: I think there’s two components to refrigerated case cleaning. There’s the client-facing side – the shelves, stickers, the things you can see – which are obviously very important to help present the idea of freshness. I think it’s really a huge differentiator for the brand. The client-facing experience needs to really convey both obviously, and even subliminally, that clean equals fresh, clean equals healthy. Then, the hidden area is below the deck; it’s this open space that has all
Keeping food safe in refrigerated cases requires a plan for cleaning the equipment.
of the requirements to allow bacteria to colonize. Cleaning doesn’t prevent bacteria from being present. There’s going to be bacteria, so it’s not that you don’t want any bacteria. We’re not trying to create a sterile environment. What’s critical is that you have a cleaning process that interrupts the colonization of bacteria before it gets to a level that would create a risk to your customers or employees. Inside a refrigerated case, what bacteria need are time, temperature, food and moisture. They’re there in abundance, so a big part of it is having the right cleaning frequency, which should match packaging and perishability. Cilantro, for example, has no packaging and is highly perishable. Hot dogs, on the other hand, are vacuum-sealed and have a pretty long shelf life. There’s not going to be the same frequency requirements there as there would be in fresh produce. There’s going to be less foodshed, there’s going to be less organic material for that threat level to escalate.
It’s important to think about it holistically, both what the customer sees and what they don’t see. It’s really about managing the risk.
Key Takeaways
It’s critical for retailers to have a refrigerated case-cleaning process that interrupts the colonization of bacteria before it gets to a level that would create a risk to customers or employees.
A standard operating procedure (SOP) for cleaning refrigerated cases needs collaboration among food safety, operations and labor management, with the impetus coming from food safety.
60% to 70% of all service requests on refrigerated cases are cleaningrelated or preventable.
PG: What comes next?
AR: Even if I agree that there’s a threat, what am I supposed to do about it? We’re thinking about it wrong. We think about the desired outcome, and then we think about the person that we’ve tasked with producing that outcome. When we don’t get the outcome, we blame the person, but that’s unfair because in between the outcome and the person is the system that we gave them to succeed.
PG: What should the system of cleaning refrigerated cases look like?
“The client-facing experience needs to really convey both obviously, and even subliminally, that clean equals fresh, clean equals healthy.”
—Allen Randolph, Kaivac
or, conversely, shows you where the friction point is.
AR: The rst piece is the stuff you’re going to use – the tools, whether it’s Kaivac or rags and buckets and brushes. Whatever it is, you’ve got to make some choices about what you’re providing the worker. The second part of the system is the standard operating procedure (SOP). How do you use the stuff we’ve identi ed? How often do you use it?
Now that we’ve got a work plan for our stuff, we need to have a training methodology that goes with the SOP. How do I use the stuff, and how do I train people to do it? Now I need to give the manager some visibility into whether it happened and whether it happened correctly. The last part is putting replacements, reordering and repairs in order so you can repeat the cycle.
That sounds easy, but it is a huge Achilles heel, because rarely is there a good designated area to store cleaning stuff, and with refrigerated cases, it’s even more challenging because in most organizations, the work is assigned at the department level. Where does the stuff live, who reorders the stuff? If the meat person uses the last thing, who reorders it so produce can clean tomorrow?
All of this is broken. We’re blaming the worker for not getting the outcome without thinking about the system. When you look at your SOP, or lack thereof, then that makes this collaboration between food safety and operations and labor management start to have to come together. Stacking hands on an SOP is a necessary step, but one that requires a lot of stakeholders.
PG: Which stakeholders should be involved when getting the ball rolling on this type of plan?
AR: I would say it should start with food safety. Ultimately, it is their responsibility to protect the integrity of the food product that the brand is sending out. Food safety has a different charge than operations, and it’s that compromise that really creates the plan
In most organizations, food safety has a lot of power, but operations is directly tied to revenue and profitability. That’s why we say getting people in the room early and asking the right questions is so important. Without any action, it’s de nitely not going to x itself. There is a huge chasm between what people think is happening and what’s actually happening. People need to get a little closer to the work and determine if what they think is happening is actually happening, and if the answer is no, then you can ask yourself a third question: What should be happening?
What we typically nd is that if you’re going to go to the trouble of building an SOP and a training plan, you probably aren’t going to do that around 30-year-old technology. You’re going to want to look for innovation and ef ciency to make the whole thing work. It really takes somebody to say they want to know what’s going on, and that can come from a lot of places. Ultimately, labor ef ciency and food safety are going to play a heavy role.
PG: Why is it so important to have all of this in place?
AR: A refrigerator is a combination of three simple systems. The rst one is moving air, and the second system is cooling that air. Cooling air creates condensation, so you have to have a drainage system. Any of those can fail for any number of reasons, but cleaning can prevent that.
We’ve learned that 60% to 70% of all service requests on refrigerated cases were cleaning-related or preventable. It’s not just that you had to pay for a refrigeration technician to clean your case, but when it goes down, it’s hard to know what caused it.
If water starts to build up in the bottom, not only is it feeding into that microbial action, but it also can essentially block these other systems from working. Good cleaning would prevent all of that. You’ve got good air ow, you’ve got the ability for high-ef ciency cooling, and the drainage system is free of debris and obstructions.
Additionally, if you lose a case, there’s massive business disruption. There’s always been a battle of how much inventory you put on the shelf to manage tight expiration windows. Grocers are spending a lot of time thinking about the merchandising when cleaning is a piece of that puzzle that maybe isn’t getting the same attention.
This interview has been edited for length and clarity.
Food, Beverage & Nonfood Products
Pickle-Flavored Pizza
Trailblazer brand Caulipower, maker of the rst frozen cauli ower crust pizza, has now introduced the rst and only frozen Dill Pickle Pizza in retail. Inspired by the trending avor, the product features Caulipower’s original stone- red cauli ower crust – made with real cauli ower, not powder – as a base, topped by a creamy white béchamel sauce infused with dill pickle brine, roasted garlic, melty mozzarella and fresh dill, offering a balance of savory and zesty avors. Additionally, the pizza is packed with 14 grams of protein per serving and free from arti cial ingredients, colors or preservatives, with 10% less fat versus the top 25 frozen pizzas. Half of a Caulipower Dill Pickle Pizza contains only 400 calories. The product, which retails for a suggested $9.99 per 11.3-ounce box, will be available exclusively at Whole Foods Market nationwide for the rst quarter of 2025, followed by expanded distribution to other retailers. Caulipower is brought to you by Vegolutionary Foods. https://eatcaulipower.com/en/
Oats Meet Chocolate
Some Like It Extra Hot
The maker of the No. 1 Mexican hot sauce in the world, according to Euromonitor, Cholula is turning up the heat even more with Cholula Extra Hot. Made using many of the same classic ingredients that Cholula Hot Sauce is known for, the extra-spicy version expands on the generations-old family recipe that continues to feature arbol and piquin peppers with a blend of vibrant spices. Extra Hot was created in response to the brand’s fans taking to social media to demand a hotter sauce. While the latest hot sauce is specially formulated to delight heat lovers, Cholula now offers eight hot sauces with varying heat levels and avor pro les to ensure that everyone can enjoy their favorite version. Coming to grocery store shelves nationwide this spring, Cholula Extra Hot retails for a suggested $3.99 per 5-ounce bottle. Acquired by McCormick & Co. in 2020, Cholula has expanded into other categories with such products as Cholula Salsas, Cholula Taco Seasonings and Cholula Frozen Bowls while simultaneously growing its line of hot sauce avors. https://www.cholula.com/
Introduced in 1989 and now one America’s top-selling cereals, Post Consumer Brands’ Honey Bunches of Oats has now rolled out Honey Bunches of Oats Chocolate, the rst permanent addition to its product portfolio in ve years. Made with real chocolate and real cocoa, the avor features crispy sweet cocoa-dusted akes and chocolate granola with chocolate chips baked into every crunchy cluster. To celebrate the launch, the brand has teamed with the inventor of the Cronut himself, pastry chef Dominique Ansel, to create two fun recipes incorporating the cereal: Honey Bunches of Oats Chocolate Crispy “Fries” & Chocolate Milkshake and Honey Bunches of Oats Chocolate Baklava. The suggested retail prices for Honey Bunches of Oats Chocolate are $3.25 per 12-ounce box and $4.98 per 18-ounce box. https://www.honeybunchesofoats.com/
Spreadable Gouda
Long beloved for its iconic spreadable and creamy cheese wedges, Bel Brands USA family member The Laughing Cow has now debuted its latest avor: Creamy Smoked Gouda Variety. Following the launch of two other recent avor innovations from The Laughing Cow in 2024 – Creamy Jalapeño and limited-edition Everything Bagel Style – Creamy Smoked Gouda Variety is a bold addition to the brand’s portfolio. The Laughing Cow crafted its most recent avor using a slow smoked cheese that was aged 10-12 weeks. Providing 2 grams of protein and a good source of calcium per wedge, the versatile cheese makes a great quick snack paired with veggies and crackers, or it can be featured as a spread on a charcuterie board, as well as included as a rich, savory accompaniment to soups, pastas, dips, sandwiches and more. The Laughing Cow Smoked Gouda Variety retails for a suggested $4.59 per 8-count 5.4-ounce package. https://www.thelaughingcow.com/
By Bridget Goldschmidt
Looking Forward at Harris Teeter
ASSOCIATES WEIGH IN ON HOW THE GROCER IS LIKELY TO CHANGE IN THE COMING YEARS.
This month, Harris Teeter marks its 65th anniversary. Ahead of this important milestone for the Matthews, N.C.-based grocer and wholly owned subsidiary of The Kroger Co., I asked three longtime Harris Teeter associates their thoughts on what the next 65 years – will bring for the food retailer to which they’ve dedicated so many years of their lives.
Hubbard. “One key area of growth will be innovation in the shopping experience. As technology advances, the company will leverage new tools and solutions to make shopping more convenient and personalized for customers. We’ll continue to embrace digital advancements that improve both the in-store and online experiences.”
“The personal connection our associates build with customers in the community is something that can’t be replicated by technology.”
—Mike Hildebrand, Harris Teeter
“I believe Harris Teeter will continue to thrive because we remain committed to our core values of enriching the communities we serve,” asserts Xavier Hare, director of Our Brands, who in September will be with the company for 18 years. “Our customers appreciate the unique experience we offer, built on exceptional associates and high-quality products at great value. We’ll keep earning customer loyalty by fostering a team of world-class associates, delivering fantastic promotions and consistently exceeding expectations. Adds Hare: “By adapting to the evolving needs of our customers and staying true to what sets us apart, we will continue to strengthen our relationships with the community and create lasting connections that keep customers coming back for more.”
Bright Future
“I believe Harris Teeter’s future is bright as we continue to invest in its associates and update our stores to what our customers want and need,” observes Produce Field Buyer Mike Hildebrand who has worked for the grocer since 1979. “Online shopping will continue to play a role, but the core expectations of our customers – quality, freshness, cleanliness and great value – will always remain.
Continues Hildebrand: “The personal connection our associates build with customers in the community is something that can’t be replicated by technology. As someone who has lived in my community for more than 30 years, I’ve seen how valuable that personal touch is, and it’s something I believe will continue to drive Harris Teeter’s success for many years to come.”
Meaningful Evolution
Most detailed in her response was Christy Hubbard, VP of marketing, who started out at the food retailer 36 years ago.
“Looking ahead to the next 65 years, I believe Harris Teeter will continue to evolve while staying true to its core values,” predicts
She also notes the ongoing importance of “community initiatives, including sustainability and community impact efforts. ... As more customers prioritize shopping with companies that are committed to making a difference, Harris Teeter will remain focused on enhancing these efforts, ensuring that we not only meet customer expectations, but also continue to be a positive force in our communities.”
Another key priority going forward, according to Hubbard, is investment in people.
“Harris Teeter has long been dedicated to its associates, and I believe this focus will only grow in the future,” she says. “We’ll continue to develop and nurture future leaders within the company, ensuring that we maintain a culture of growth, opportunity and excellence for our associates.”
The nal piece of the puzzle will be making sure that the customer experience remains second to none. “Harris Teeter has always placed a strong emphasis on enriching the lives of our customers and associates alike,” af rms Hubbard.
“By providing high-quality products, exceptional service and a community-centered shopping experience, we’ll remain committed to exceeding customer expectations for decades to come.”
